Raised in a big Greek-American family with a chef grandfather and a fisherman dad, Linda has been in love with food her whole life. She’s traveled to over 25 countries in search of caipirinhas, fresh octopus, and oysters, volcanic wines and hardcore street food. After the French Culinary Institute and a few stints in restaurants, Linda took off to sharpen her culinary skills in her own adventurous way - working on a farm-to-table cooking school and wine estate in Sicily, spending two summers private-cheffing in Tuscany and consulting for restaurants in Bucharest, Romania, and Bogota, Columbia.
Dan’s tenure at famed New York restaurants Del Posto, Jean Georges, Babbo, Otto, and Eataly have shaped the foundation of his wine experiences and expertise. His most popular publication, A First Course in Wine, is a comprehensive guide to understanding and enjoying wine. In 2011, Zagat named Dan as one of New Yorks rising “30 under 30” culinary stars, and in January 2013, Forbes named Dan as one of the nations “30 under 30” to watch in the food and wine industry. Dan has been featured in Food and Wine Magazine, New York Times, Wall Street Journal, Bloomberg Radio.
Nicholas is an international olive oil expert, educator, speaker and co-founder of Grove and Vine, a bespoke full-service olive oil procurement center. He has taught oil courses for Zagat’s Master Class, Bon Appetit, The International Culinary Center, The Institute of Culinary Education, Cornell, NYU and Columbia University, Platinum Country Clubs and to Mario Batali’s critically acclaimed chefs and sommeliers nationwide. He has been a judge at the New York International Olive Oil Competition and the Sol D’Oro Southern Hemisphere Competition in Santiago, Chile.
With a culinary approach rooted in his Italian grandmother’s kitchen and honed in a range of America’s top restaurants, Joey Campanaro brings a lifelong aﬃnity for Italian cuisine to every dish he creates. His passion and skills have landed Joey in top restaurants around the country, where he learned from the brightest chef’s in the business, such as Neil Murphy, Joachim Splichal, Jimmy Bradley and Jonathan Waxman.